Smart & Final

Breakfast Bread Pudding

Start holiday mornings with warm, cozy flavors! This breakfast bread pudding combines rich bread, and festive toppings for a holiday delight.

Recipe - 523 - Union City

Baked platter of bread pudding, with melted cheese and other fresh ingredients.

Breakfast Bread Pudding

Prep Time20 Minutes

Servings10

Cook Time30 Minutes

Ingredients

11 ounces sourdough bread torn or cut into 1-inch cubes

11 ounces brioche bread torn or cut into 1-inch cubes

4 Tablespoons unsalted butter divided

8 ounces wild mushrooms roughly chopped

2 shallots thinly sliced

3 celery stalks diced small

6-8 fresh sage leaves thinly sliced

1 Tablespoon fresh thyme

3 cloves minced garlic

1/4 cup white wine

1 teaspoon kosher salt divided

Pinch of black pepper

7 large eggs

1 cup warm water

1 3/4 cups heavy cream

1 1/2 cups whole milk

Pinch of red pepper flakes

1 1/2 cups (6 ounces) freshly grated gruyere cheese

1 cup (4 ounces) grated parmesan cheese

Directions

Bake bread on a sheet pan at 200°F for 1 hour.
In a pan, melt 2 tablespoons of butter over medium-high heat and add the mushrooms. Cook the mushrooms for 3-4 minutes, until they start to break down.
Add the shallots, celery, fresh chopped sage, and thyme, and cook for 2-3 minutes.
To the same pan, add the minced garlic and cook for 1-2 minutes, until fragrant.
Pour in the white wine and season with 1/4 teaspoon salt and black pepper to taste. Cook for another 3-4 minutes to cook off the alcohol and then transfer the mixture to a large mixing bowl.
In another bowl, whisk the eggs with warm water until combined.
Pour in the cream, milk, 3/4 teaspoon of kosher salt, and a pinch of red pepper flakes and whisk to combine. Finish with the grated gruyere cheese.
Grease a 9×13-inch baking pan. Arrange half of the bread in the bottom of the pan, allowing some pieces to overlap. Spread half of the mushroom mixture on top in an even layer and then pour half of the egg and cream mixture on top. Repeat with the other half of the bread, mushroom mixture, and egg.
Cover with plastic wrap and foil and refrigerate overnight (or at least 3 hours).
When ready to cook, preheat the oven to 350°F.
Remove the bread pudding from the fridge and let it sit at room temperature for 20 minutes.
Top with fresh grated parmesan cheese and then bake for 45-50 minutes, until it’s set in the center.
Cool for 10-15 minutes before serving. & Enjoy!

20 minutes

Prep Time

30 minutes

Cook Time

Servings

Shop Ingredients

Makes 10 servings

11 ounces sourdough bread torn or cut into 1-inch cubes

First Street Bread, Old Fashioned, Sourdough - 24 Ounce

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$3.59$0.15/oz

11 ounces brioche bread torn or cut into 1-inch cubes

First Street Burger Buns, Brioche - 6 Each

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$3.99$0.67 each

4 Tablespoons unsalted butter divided

First Street Butter, Sweet Cream, Unsalted - 16 Ounce

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$5.49$0.34/oz

8 ounces wild mushrooms roughly chopped

Not Available

2 shallots thinly sliced

Shallots - 0.08 Pound

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$0.30 avg/ea$3.79/lb

3 celery stalks diced small

Celery - 1 Each

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$1.99

6-8 fresh sage leaves thinly sliced

Not Available

1 Tablespoon fresh thyme

Not Available

3 cloves minced garlic

Spice World Garlic, Minced - 8 Ounce

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$3.99$0.50/oz

1/4 cup white wine

Limit purchase

Clos du Bois Sauvignon Blanc White Wine 750ml - 750 Millilitre

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$7.99 was $9.09$0.01/ml

1 teaspoon kosher salt divided

Morton Kosher Salt, Coarse - 48 Ounce

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$4.29$0.09/oz

Pinch of black pepper

First Street Black Pepper, Ground - 2.8 Ounce

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$3.49$1.25/oz

7 large eggs

First Street Eggs, Cage Free, Large - 12 Each

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$6.49 was $7.49$0.54 each

1 cup warm water

First Street Drinking Water, Purified - 1 Gallon

Every Day Low Prices

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$0.99 was $1.35$0.99/gal

1 3/4 cups heavy cream

Not Available

1 1/2 cups whole milk

First Street Milk - 1 Gallon

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$4.19$4.19/gal

Pinch of red pepper flakes

McCormick Red Pepper flakes,Crushed Red Pepper - 1.5 Ounce

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$2.49$1.66/oz

1 1/2 cups (6 ounces) freshly grated gruyere cheese

Apple Smoked Gruyere Cheese 8 oz - 8 Ounce

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$7.49$0.94/oz

1 cup (4 ounces) grated parmesan cheese

First Street Grated Cheese, Parmesan - 24 Ounce

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$8.99$0.37/oz

Directions

Bake bread on a sheet pan at 200°F for 1 hour.
In a pan, melt 2 tablespoons of butter over medium-high heat and add the mushrooms. Cook the mushrooms for 3-4 minutes, until they start to break down.
Add the shallots, celery, fresh chopped sage, and thyme, and cook for 2-3 minutes.
To the same pan, add the minced garlic and cook for 1-2 minutes, until fragrant.
Pour in the white wine and season with 1/4 teaspoon salt and black pepper to taste. Cook for another 3-4 minutes to cook off the alcohol and then transfer the mixture to a large mixing bowl.
In another bowl, whisk the eggs with warm water until combined.
Pour in the cream, milk, 3/4 teaspoon of kosher salt, and a pinch of red pepper flakes and whisk to combine. Finish with the grated gruyere cheese.
Grease a 9×13-inch baking pan. Arrange half of the bread in the bottom of the pan, allowing some pieces to overlap. Spread half of the mushroom mixture on top in an even layer and then pour half of the egg and cream mixture on top. Repeat with the other half of the bread, mushroom mixture, and egg.
Cover with plastic wrap and foil and refrigerate overnight (or at least 3 hours).
When ready to cook, preheat the oven to 350°F.
Remove the bread pudding from the fridge and let it sit at room temperature for 20 minutes.
Top with fresh grated parmesan cheese and then bake for 45-50 minutes, until it’s set in the center.
Cool for 10-15 minutes before serving. & Enjoy!